Ingredient: Lemon zest

Gluten and Dairy Free Lemon & Coconut Cupcakes

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 Gluten and Dairy Free Lemon & Coconut Cupcakes
These little cakes are full of flavour and make a great family bake. The 'all in one' method is quick and easy!
Servings
cupcakes
Ingredients
For the sponge
  • 220 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 220 g Coconut sugar
  • 220 g Coconut and almond butter Or any dairy free spread
  • 3 Large Organic eggs
  • 2 tbsp Coconut milk We used Koko
  • 1 tsp Gluten free baking powder
  • 1 tsp Vanilla Extract
  • 1 medium Lemon Zested (set aside 1 tsp for the icing!)
For the icing
  • 250 g Icing sugar
  • 2 tbsp Coconut milk We used Koko
  • 1 tsp Lemon zest
Servings
cupcakes
Ingredients
For the sponge
  • 220 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 220 g Coconut sugar
  • 220 g Coconut and almond butter Or any dairy free spread
  • 3 Large Organic eggs
  • 2 tbsp Coconut milk We used Koko
  • 1 tsp Gluten free baking powder
  • 1 tsp Vanilla Extract
  • 1 medium Lemon Zested (set aside 1 tsp for the icing!)
For the icing
  • 250 g Icing sugar
  • 2 tbsp Coconut milk We used Koko
  • 1 tsp Lemon zest
Instructions
  1. Prepare the ingredients
  2. Combine all the cake ingredients in a mixer at medium speed for 2-3 minutes
  3. Spoon evenly into cup cake cases
  4. Bake at 180 degrees for 12-14mins until risen and golden brown
  5. Mix the icing sugar with the coconut milk until it is a smooth but thick consistency
  6. Spoon the icing on top of the cooled cakes and sprinkle with the lemon zest
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